chicken and vegetables, roasted in pan

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Name: Roast Chicken, Ina Garten
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: 4
Cuisine: American
Ingredients: 1 5-6 lb Chicken; Salt and pepper; 2 bunches Fresh Thyme or 1 bunch; plus dried thyme; 1 Lemon halved; 1 head Garlic cut half crosswise; 2 tablespoons Butter melted; 1 large Onion thickly sliced; 1 bulb Fennel tops removed, cut into wedges; EVOO; 4 Carrot cut in 2" pieces

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INGREDIENTS

1 5-6 lb Chicken
Salt and pepper
2 bunches Fresh Thyme ; or 1 bunch; plus dried thyme
1 Lemon ; halved
1 head Garlic ; cut half crosswise
2 tablespoons Butter ; melted
1 large Onion ; thickly sliced
1 bulb Fennel ; tops removed, cut into wedges
EVOO
4 Carrot ; cut in 2" pieces

INSTRUCTIONS

Preheat oven 425

Remove chicken gizzards, rinse chicken, remove excess fat and pat dry

A&P inside, then stuff cavity with thyme, lemon and garlic

Brush outside with butter, sprinkle with S&P

Tie legs together with string

Place onion, fennel and carrots in pan, toss with EVOO and thyme, then spread around bottom of pan

Place chicken on top

Roast 1hr 20-30 minutes

Remove to platter or cutting board, cover with aluminum foil for 20 minutes

NOTES

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Nutrition

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Serving Size: 1 Serving (204g)
Recipe Makes: 4 Servings

Calories: 183
Calories from Fat: 116 (63%)

Amt Per Serving		% DV

	Total Fat 12.9g	17 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 6.4g
	Polyunsanturated Fat 1g
Cholesterol 15.3mg		5 %
Sodium 135.3mg		5 %
Potassium 557.1mg		15 %
Total Carbohydrate 18.5g		5 %
	Dietary Fiber 5.6g	22 %
	Sugars, other 12.9g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 183

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